DESCRIPTION: A gentle/medium green olive oil, with notes of unripe banana and apple, bitter and spicy aftertaste.
COLOUR: Intense golden yellow with subtle whispers of green, limpid
ACIDITY: 0,28%
CULTIVAR: Frantoio, Leccino, Ascolana, Pendolino
INTENSITY: Gentle/Medium
TASTE: On the palate, it is delicate and tempered, with hints of medium-ripe tomato, celery, and lettuce. Distinctly bitter and spicy.
SCENT: The aroma is clean and enveloping, rich in balsamic hints of mint and basil, sustained by notes of unripe banana and apple.
PRESSING: Cold extracted
FILTERED
HARVEST: 2023/2024
Quantity: 500 ml
Are you a trade customer? If you are a trade customer, please email us at trade@theoliveoilco.co.uk
Ideal on toasted bread with vegetables, barley salads, marinated amberjack, tomatoes with rice, chickpea soups, pasta with salmon, stewed shrimp, char-grilled cuttlefish, roasted rabbit, grilled poultry and spun cheese.
Shipping and Handling
Delivery charges are: £5 for orders of up to £25, £3.95 for orders up to £35, £2.95 for orders up to £45. Delivery is FREE for orders over £45 before transport and any VAT where applicable (for UK customers only excluding Islands, please contact us if you don’t live in this area). We do not Ship outside the UK.
UK Remote areas and offshores where extra fees apply
ROAD SERVICE OPTIONS
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Scottish Highlands and Offshore Options
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Delivery Schedule
We deliver Tuesday to Friday. Orders placed by 9 am will be dispatched the same day and will be delivered by our approved courier to arrive within 48 hours. Please be aware that all packages MUST be signed for, checked first and cannot simply be left in a garage or porch.
Orders placed after 9 am will be dispatched the following day.
Back Orders
Because we use small suppliers and sell a lot of seasonal products, all goods featured on our website are subject to availability. We endeavour to keep the website updated but if a product you order should be unavailable you will be notified of this by phone or email and given the chance to choose an alternative item, cancel your order completely, or put it on back order to wait until it is in stock (we will ship your other items to you if you wish).
If we are unable to contact you we will go ahead and dispatch the rest of your order without the said item.
THE AGOSTINI FAMILY
OUR REVERENT BOND WITH AGRICULTURE HAS LASTED FOR OVER A CENTURY. WE KNOW THE DIFFICULTIES OF THE JOB AND THIS IS WHY WE HAVE A DEEP RESPECT FOR OUR TERRITORY AND ITS PRECIOUS FRUITS SUCH AS THE OIL THAT WE HAVE CHOSEN AND THAT HAS CHOSEN US.
OUR PASSION HAS GROWN OVER THE YEARS PRESERVING THE PRINCIPLES OF QUALITY, SUSTAINABILITY AND INNOVATION, WHILE ACHIEVING THE OBJECTIVES THAT WE SET FOR OURSELVES WITHOUT OVERLOOKING ECONOMIC SUSTAINABILITY.
OUR HISTORY IS SIMPLE AND HAS BEEN ABOUT EXTRA VIRGIN OLIVE OIL FOR THREE GENERATIONS. OUR PHILOSOPHY IS CLEAR: EVERY AGOSTINI PRODUCT MUST BE IMPECCABLE.
SHARING OUR LOVE AND PASSION FOR THE EVOO THROUGH THE ART OF PRODUCING THE EVOO FROM BEGINNING TO END – FROM OUR OWN HIGHLY SUPERVISED GROVES TO THE HAND SELECTION OF OLIVES PRODUCED IN OUR FAMILY MILL.
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In a cool, dry place. Protected from light, heat sources and unpleasant odors. Once opened, minimize exposure to air.
Best consumed within 18 months from the date of bottling.
Why does olive oil get cloudy and thick?
Probably at some point you’ve seen some white lumps in the olive oil you store at home, but you know why?
If you’re a long time olive oil user then it’s possible that at some point you’ve noticed white crystals in the olive oil you keep at home. But do you know what they are and why they are there?
To explain, let’s start by comparing the freezing process of olive oil and water:
Water is a homogeneous liquid made entirely of H2O (hydrogen and oxygen) molecules. Since it’s made of one type of molecule, all of its particles freeze at the same temperature: 0ºC (32º fahrenheit). As the temperature lowers, the movement of the water molecules becomes slower until the water reaches freezing temperature at 0ºC, at this point the molecules stop moving and the water freezes and becomes solid: ice.
A similar process takes places with olive oil, but olive oil is not a homogeneous liquid like water is. The difference is that olive oil is made of a few different molecules, called triglycerides, and each has its own freezing temperature. The freezing point of these different molecules ranges between 0ºC and 15ºC depending on the fatty acid composition. The colder the olive oil gets, the greater the number of molecules that will start solidifying. Cold temperatures is the reason some white crystals may appear in your bottle of olive oil, especially during winter months.
Does that mean the olive oil is not good to use?
Not at all! The olive is perfectly fine without causing any nutrient loss. The freezing process is perfectly natural and has no impact on the quality of the olive oil.
In colder homes and countries in the Europe, olive oil can freeze under normal conditions, especially during the winter. In these cases, don’t worry and just remember that it’s actually better to store olive oil at a cold temperature. Cold temperatures prevent degradation of the olive oil., be sure to store your olive oil in the coldest place in your kitchen or pantry, to keep it as fresh as the first day you got it.